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  • Rebecca Washuta

Chocolate Christmas Bark

This colorful chocolate bark is super simple to throw together, decadent and delicious, and makes the prettiest dessert. Just three ingredients and no baking required!  

Pumpkin seeds are tiny nutritional powerhouses. They are a good source of protein and omega 3's and also contain minerals like manganese, copper, magnesium, iron, and zinc. In addition to improving insulin regulation, studies have demonstrated that pumpkin seeds have anti-inflammatory and anti-cancer properties due to their diverse antioxidant content.

Pomegranate seeds are also tiny nutritional ninjas. They are high in fiber as well as vitamins K, C, B6, and Folate. They have been shown to help reduce blood pressure, and also support your body in fighting off bacterial infections.

Fun fact: the higher the % cocoa in your chocolate, the lower the sugar. If you like the bitter and complex flavor of dark chocolate, try a bar with 80% cocoa or above for the highest flavonoid and lowest sugar content. I am still coaxing my husband away from milk chocolate so I went with a less intense 72% chocolate bar for this recipe.


  • 12oz dark chocolate (I used Endangered Species 72% cocoa)

  • 1/2 cup pumpkin seeds

  • 1/4 cup pomegranate seeds


  • Line a baking sheet with parchment paper

  • Melt chocolate in microwave safe bowl in 30 second intervals stirring in between until completely melted (this took exactly 2 minutes for me)

  • Stir half of the pumpkin seeds into the melted chocolate

  • Pour chocolate onto baking sheet and top with remaining pumpkin seeds and pomegranate seeds

  • Let sit at room temperature overnight or at least 6 hours

  • Don't refrigerate! Putting the bark in the fridge will cause condensation to form when you take it back out and will make the bark slimy.

  • Enjoy!

Makes 16-18 pieces.

Nutritional Info (per serving) – Calories 162, Total Fat 11g, Total Carbohydrates 10g, Total Sugar 6g, Protein 5.5g


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